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Using whey protein as a substitute in a recipe


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I recently saw a recipe that used whey protein as an ingredient which significantly raised the protein in the final product.  Does anyone know what it substitutes for and how you go about figuring out amounts?

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I guess that would depend on what the recipe was for.

I have seen it used to make cupcake-type snacks.  In that particular recipe, the protein powder was used as a substitute for flour.

There was an article in the August 2011 issue of Oxygen magazine that addressed this topic. It featured 5 desserts that used protein powder instead of flour. I can't remember the ratio and I find it online though :( Let me tell you that desserts using all whey protein powder are really dry and not very palatable.

Original Post by cellophane_star:

There was an article in the August 2011 issue of Oxygen magazine that addressed this topic. It featured 5 desserts that used protein powder instead of flour. I can't remember the ratio and I find it online though :( Let me tell you that desserts using all whey protein powder are really dry and not very palatable.

yeah whey protein definitively does not produce the same texture as regular flour.. its not "bad" per say, but it does take some getting used to. You may be surprised at the denser, dryer texture. 

I like to make pancakes with hemp, sprouted brown rice, or whey isolate proteins.. usually I'll mix the protein powder with wet ingredients such as almond milk, pumpkin puree, olive oil, egg whites, or coconut oil. It takes some experimenting and my recipe is never the same twice, but usually always turns  out good. Nice filling breakfast.

I've tried a few of the oxygen recipes from that issue, and they did turn out rather well... that being said, I'm used to the texture protein powder takes when its cooked. Try not to over cook it for best results. I had to take a few minutes off the cook time for a lot of those recipes or else its like eating dry wall.

cooking is all about experimenting tho!!

Original Post by carmenxox:

I've tried a few of the oxygen recipes from that issue, and they did turn out rather well.

 I tried the cookies and they were AWFUL. They were spongy but hard. The recipe definitely needed more fat or less baking time!

Original Post by cellophane_star:

Original Post by carmenxox:

I've tried a few of the oxygen recipes from that issue, and they did turn out rather well.

 I tried the cookies and they were AWFUL. They were spongy but hard. The recipe definitely needed more fat or less baking time!

hahahaha same... i guess i meant well for protein cookies. I made the crepes a few times and they were quite good. But yes, i agree the cookies needed a good 1-2 tbsps of coconut oil or something, I hate how Oxygen is so terrified of fat!!

I've noticed a lot of their meal plans max out at like 30-40 grams of fat, whaaaaat!! 

 

Totally! Some recipes involve a teaspoon of oil... that's it?! I used to love everything related to the Eat Clean Diet but the recipes are all quite low fat and they always contain grains. I'm still a fan of the idea of ECD but they really need to up the fats! But I guess if you're in competition mode and need to trim body fat quickly, lower fat is the way to go.

I disagree. To trim body fat the best way to go is to up the fat and protein and lower the carbs.

If you read Hers Muscle and Fitness, those women are a ton leaner (albeit scary lean and muscular sometimes) then the oxygen models and generally follow a low carb approach especially during their cutting phases. I read both magazines though to keep me motivated. 

One of the breakfast wraps in this months Oxygen magazine had a whopping 74 grams of carbs!!! (only 5 grams of fat and 20 grams of protein!!) and that's just for one serving! 

Personally, I do higher fat & protein with moderate carb and it seems to work for me in terms of getting leaner. I've never experimented with severe low carb diet like people in fitness comps do so I assumed they have to cut back severely on carbs AND fats just to get that lean. I don't know how they stay sane.

I don't read Hers M&F but I do subscribe to Oxygen. It's fun to read but I wouldn't follow all their guidelines or anything!

Carmen, I saw that too! I can't get by with so little fat and protein (and so many carbs). I am also really annoyed with all their "low-fat" recipes. Fat is your friend, Oxygen. Personally, I follow a balanced high-protein diet with plenty of healthy fats at each meal (meaning, five times a day) and carbs mainly coming from legumes, vegetables, fruits (mostly berries), sweet potatoes, and occasional oatmeal or quinoa. It's what keeps me feeling my best and it works!

 On the original topic - baking with whey protein does tend to produce baked goods with a weird texture, but I have successfully made several different "protein muffin" recipes that have turned out quite well actually. I prefer using protein powder in uncooked recipes like "puddings" and "ice creams" though. My favorite thing to do is to blend Greek yogurt, peanut butter, cocoa powder, unsweetened almond milk, instant coffee (I use a Starbucks VIA packet), and casein protein. It is SO good and it gets so thick! I stick it in the freezer for an hour or so before diving into pure protein-packed heaven. Mmmm... ^_^

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